John Myers
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Spicy Pasta and Vegetable Casserole with Raclette Cheese
The perfect spicy pasta and vegetable casserole with raclette cheese recipe with a picture and simple step-by-step instructions.
- 250 g Noodles of your choice, here spiral noodles
- 0,75 ring Poultry sausage with garlic
- 2 small Red onions
- 1 size Peppers yellow
- 6 Dried tomatoes in oil
- 1 Can Corn
- Salt, colored pepper from the mill
- 0,5 tsp Mexican spice mix
- 1 pinch Chilli flakes
- 1 tsp Sweet paprika
- 1 tsp Mexican herb pepper, is available at well-stocked spice stands
- 2 tbsp Frozen parsley
- 1 tsp Finely chopped rosemary
For the sauce:
- 200 ml Cremefine for cooking
- 250 g Vegetable broth
- 100 g “Tomato and ricotta” brunch
- 100 g Raclette cheese
- Salt, colored pepper from the mill
- 1 tsp Sweet paprika powder
- 2 tbsp Frozen parsley
For gratinating:
- 200 g Grated raclette cheese
- Cook the pasta in salted water according to the instructions on the packet, drain and set aside. Wash and clean the peppers, peel the onions, drain the sun-dried tomatoes, collecting the oil. Dice all ingredients and the meat sausage.
- Drain the corn. Heat the tomato oil in a pan, fry the meat sausage, onions and peppers in it for about 5 minutes. Add the sun-dried tomatoes and corn, fry briefly. Season to taste with the spices and mix in the herbs, then mix with the pasta in a baking dish.
- Preheat the oven to 180 degrees. For the sauce, bring the cremefine and vegetable stock to the boil. Stir in brunch and simmer over medium heat for about 5 minutes. Then let the raclette cheese melt in the sauce. Season with salt, pepper and paprika, then stir in the parsley. Spread the sauce evenly over the casserole.
- Sprinkle with raclette cheese and bake in the oven for about 25-30 minutes and serve. Enjoy your meal!
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